Selles-sur-Cher
is a soft cheese made from raw goat’s milk. Believed to have a long history, it
is but only known outside its home for a little over a century. Production area
is limited to the central area of the Loire, around the tiny town of
Selles-sur-Cher.
Natural
acetogenic bacteria and a little rennet are added to the milk to make it
separate. The curds are then measured into forms with a ladle. Once drained and
became firmer, mixture of finely grated wood ash and salt is sprinkled over the
top, to ripen for 21 days. This cheese is usually produced by small dairies and
artisanal businesses.
It has a
cut shape of 4 inch diameter, 1 inch thick and weighing 5 oz. A black-blue rind
with white-gray mold enveloped pure white, dense, fine cheese, with mild aroma
of goat, mild flavor, nutty and slightly salty, it smells more strongly of goat
and nuts as it ripens.
At its
best in spring and summer, it is important not to remove rind as that adds the
slightly salty-smoky note. Excellent with Sauvignon Blanc from the Loire, also
Chenin Blanc from Vouvray, fruity red from Touraine can also enhance the aromas.
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